greek

Rizogalo Savory Rice with Mussels and Dill

Name: Rizogalo Savory Rice with Mussels and Dill
Yield: 1 serving
Cuisine: greek
Ingredients: 248 g mussels, scrubbed and debearded; 66 g arborio rice, dry; 16 g olive oil; 62 g yellow onion, finely chopped; 310 g low-sodium vegetable broth; 9 g fresh dill, chopped; 18 g lemon juice; 2 g lemon zest; 0.44 g black pepper; 0.44 g sea salt

This simmered dish pairs mussels, scrubbed and debearded with arborio rice, dry, fresh dill, chopped and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

71 g Carbohydrates

22 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

248g mussels, scrubbed and debearded 213 kcal
66g arborio rice, dry 241 kcal
16g olive oil 141 kcal
62g yellow onion, finely chopped 25 kcal
310g low-sodium vegetable broth 19 kcal
9g fresh dill, chopped 3 kcal
18g lemon juice 5 kcal
0.88 tsp (2g) lemon zest 1 kcal
0.22 tsp (0g) black pepper 1 kcal
0.22 tsp (0g) sea salt 0 kcal

Cooking instructions

arborio rice
Rinse the rice until the water runs mostly clear.
olive oilyellow onion
In a small pot, heat olive oil over medium heat. Saute the onion until soft, 4 to 5 minutes.
arborio ricelow-sodium vegetable broth
Stir in the rice for 1 minute, then add broth and bring to a gentle simmer. Cook uncovered until the rice is tender and creamy, 14 to 16 minutes, stirring occasionally.
mussels
Add mussels, cover, and steam until mussels open, 4 to 6 minutes. Discard any that do not open.
fresh dilllemon juiceblack peppersea salt
Stir in dill, lemon juice, and black pepper. Taste and adjust salt if needed.
lemon zest
Serve hot with extra lemon zest on top if desired.